Recipe information
Yield
4 Servings
Ingredients
8
cups arugula
2
large seedless oranges, peeled, thinly sliced
2
/3 cup halved thinly sliced red onion
1
/2 cup orange juice
2
tablespoons olive oil
2
pinches cayenne pepper, divided
1
/2 cup yellow cornmeal
1
teaspoon salt
1
/2 teaspoon ground black pepper
1
1/4 pounds catfish fillets
1
/3 cup vegetable oil
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Preparation
Step 1
Combine arugula, oranges, and red onion in large bowl. Whisk together orange juice, olive oil, and 1 pinch of cayenne in small bowl. Season dressing to taste with salt and pepper.
Step 2
Combine cornmeal, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 pinch of cayenne in shallow dish. Rinse catfish; shake off excess water. Dredge catfish in cornmeal mixture; turn to coat evenly.
Step 3
Heat vegetable oil in heavy large skillet over medium-high heat. Add catfish and cook until coating is golden brown and crispy and fish is opaque in center, about 2 1/2 minutes per side.
Step 4
Drizzle dressing over salad. Divide salad equally among 4 plates; top with catfish and serve.